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Cheesy Spaghetti Squash
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Cheesy Spaghetti Squash and Vegetables


  • 1 medium spaghetti squash, roasted and flesh removed
  • 2 1/2 cups kale, chopped
  • 1 medium zucchini, diced
  • 1/2 red bell pepper, diced
  • 1/3 cup onions, diced
  • 3 garlic cloves, minced
  • 1 tsp dried basil, add more if necessary
  • 1 cup milk
  • 1 cup mozzarella cheese
  • 1/4 cup parmesan cheese
  • 2 TBS olive oil, divided
  • 1 TBS coconut flour
  • salt and pepper to taste


  • Place a saute pan over medium high heat with 1 tablespoon olive oil. Add in chopped onions.
  • Once the onions start browning, add garlic, zucchini, kale, and red pepper. Saute for about 4 minutes or until the vegetables are fully cooked. Season with a bit of salt.
  • Place the remaining 1 tablespoon olive oil in a sauce pan over medium high heat.
  • Once the oil is heated, add the coconut flour and mix.
  • When the oil and flour starts to bubble a little, pour in milk.
  • Add the mozzarella and parmesan cheese when the milk bubbles.
  • Stir until the cheese melts.
  • Add in basil (and any other dried herbs) into the cheese mixture and stir.
  • Pour the cheese mixture into the bowl with the spaghetti squash and mix.
  • Fold in the sauteed vegetables with the spaghetti squash.
  • Season with salt and pepper, if necessary.


Adapted from Fit Sugar
  • Use any type of milk that you want.
  • Feel free to add more dried spices.
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